Chilled Watermelon-Mint Soup

• 12 cups 1-inch pieces seeded or seedless watermelon (from about 7 pounds)
• 2 tablespoons cornstarch
• 2 cups Johannisberg Riesling wine
• 1/3 cup (or more) sugar
• 2 cups (lightly packed) fresh mint leaves (from about 1 large bunch)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup 1/4-inch cubes seeded or seedless watermelon
• 1/2 cup creme fraiche or sour cream, stirred to loosen
• Fresh mint sprigs

1. Working in batches, puree 12 cups watermelon in processor until smooth.
2. Strain puree into large bowl.
3. Transfer 1 cup puree to small bowl; cover and chill.
4. Whisk cornstarch into remaining puree.
5. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves.
6. Simmer 3 minutes.
7. Add watermelon-cornstarch mixture; bring to boil, whisking.
8. Transfer soup to bowl; stir in 2 cups mint.
9. Cool to room temperature, whisking occasionally, about 1 hour.
10. Strain soup into another bowl, pressing on solids to extract as much liquid as possible.
11. Stir in salt and cayenne.
12. Add more sugar, if desired.
13. Chill until cold, at least 4 hours and up to 1 day.
14. Whisk reserved 1 cup watermelon puree into soup.
15. Ladle soup into 8 bowls.
16. Mound 2 tablespoons cubed watermelon in center of each bowl.
17. Drizzle soup with creme fraiche.
18. Garnish with mint sprigs.

watermelon, cornstarch, wine, sugar, mint, salt, cayenne pepper, watermelon, creme fraiche, mint sprigs

Taken from www.epicurious.com/recipes/food/views/chilled-watermelon-mint-soup-105153 (may not work)